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Mixed Wild Mushrooms with Sauteed Shallots on Bruschetta

Mixed Wild Mushrooms, sautéed with sweet onion, served on bruschetta with roasted baby tomatoes.

This dish can be served as a stand-alone course, or the mushrooms can be served as an accompaniment to most meat dishes (without the bruschetta and roasted baby tomatoes.)

It is served warm and the sweetness of the roasted baby tomatoes nicely contrasts the natural, earthiness of the mushrooms. This dish is also visually very appealing because the bright red adds colour to the many shapes of the brown mushrooms, while the crunchy bruschetta adds texture to each bite. Topped with some chopped parsley for colour to garnish and you will be sure to impress.

This recipe serves six and is very quick to prepare. This allows you to spend time with your guests and ensure that your guests’ drinks are topped up!


600 grams mixed wild mushrooms (you can buy a mix like this from many fine stores and the mushrooms could include morels, porcini, chanterelles, button, oyster and shiitake)

2 tablespoons olive oil or extra-virgin olive oil if you prefer

2 tablespoons unsalted butter

2 garlic cloves, chopped finely

3 smallish sweet onions (shallots) chopped finely

3 tablespoons chopped fresh mixed herbs or parsley

Salt and freshly ground pepper, to taste

One French Loaf

20 baby tomatoes


Wash and dry the mushrooms if they have dirt on them. Do not wash them too much if they look clean, because they will lose much of their flavour – you basically are just trying to remove any sand and dirt.

Trim the mushrooms of the end of their stems and then chop very roughly to about bite sized chunks. The different size and look of the mushrooms is part of the appeal of this course, so do not chop finely.

Preparation (10-15 minutes):

Preheat oven to 200 degrees Celsius. Brush a baking tray with olive oil (you can use a small basting brush or just wipe it on with paper towel).

Cut slices of French Loaf and arrange on the baking tray. Lightly brush the bread with some olive oil. Place baby tomatoes on the same tray. Set timer for 5 minutes and check. Once bread is crunchy and golden, remove bread and tomatoes and set aside.

Heat the oil in a large frying-pan over a medium to high heat (about 6 or 7 if you have 9 or 10 heat settings) and add the butter. Mix in the mushrooms and cook for 4-5 minutes until the mushrooms are just starting to brown.

Add garlic and onions and fry for another 4-5 minutes. The mushrooms should be tender and most of the liquid given off by them should have evaporated.

Place two pieces of crispy golden bread on each plate and then divide the mushroom evenly across six portions on top of the bread.

Artfully arrange 2 or 3 caramelised baby tomatoes on each plate around the bread and mushrooms and drizzle the whole affair with some chopped herbs or parsley.

Bon Appetit!

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